Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
Some recipes just feel like home—the ones that warm your heart, fill your kitchen with an irresistible aroma, and make you pause for that first satisfying bite. For me, that recipe is this Creamy Mushroom Chicken with Sun-Dried Tomatoes.
I first made Creamy Mushroom Chicken with Sun-Dried Tomatoes dish on a chilly evening after a long workday. I wanted something comforting but elegant—the kind of meal that feels like you’re dining in a cozy Italian restaurant but without the effort of leaving your kitchen. The moment I took my first bite—juicy chicken, savory mushrooms, and that creamy, garlicky sauce with tangy sun-dried tomatoes—I knew I had found my new go-to dinner.
This Creamy Mushroom Chicken with Sun-Dried Tomatoes dish has everything you could ever want from a weeknight meal: rich flavors, wholesome ingredients, and a beautiful, restaurant-quality presentation. Whether you’re cooking for your family, a romantic dinner, or meal prep for the week, this dish never disappoints.
Let’s dive into how to make this Creamy Mushroom Chicken with Sun-Dried Tomatoes dish that will quickly become a staple in your kitchen.
Do you want more recipes?
Vegan Thanksgiving Pot Pie Recipe
Creamy Mushroom Chicken with Sun-Dried Tomatoes (2025)
Ingredients for Creamy Mushroom Chicken with Sun-Dried Tomatoes
You don’t need anything complicated to make this Creamy Mushroom Chicken with Sun-Dried Tomatoes dish. Most of the magic comes from everyday ingredients combined in the right way.
For the Chicken:
- 2 large chicken breasts (about 1 lb / 450g), halved horizontally
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil (use the oil from the sun-dried tomato jar for extra flavor)
For the Sauce:
- 2 tablespoons unsalted butter (or olive oil for dairy-free)
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 8 ounces (225g) mushrooms, sliced (cremini or baby bella work best)
- ½ cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1 cup heavy cream (or coconut cream for dairy-free option)
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- ½ teaspoon dried thyme (or Italian seasoning)
- Salt and pepper, to taste
- 2 cups baby spinach (optional but adds a nice touch of green)
To Garnish:
- Fresh basil or parsley, chopped
- Extra Parmesan cheese for serving
Equipment You’ll Need
- Large skillet or sauté pan
- Tongs or spatula
- Cutting board and knife
- Whisk or wooden spoon
That’s it! This is a true one-pan recipe — minimal dishes, maximum flavor.
How to Make Creamy Mushroom Chicken with Sun-Dried Tomatoes
Let’s walk through the steps to make this irresistible Creamy Mushroom Chicken with Sun-Dried Tomatoes dish.
Step 1: Prepare and Season the Chicken
- Slice each chicken breast in half horizontally to create thin cutlets.
- Pat dry with paper towels (this helps them sear better).
- Season both sides with salt, pepper, and garlic powder.
Tip: Thinner chicken cooks faster and more evenly, which is ideal for a creamy sauce like this.
Step 2: Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook for 4–5 minutes per side, until golden brown and cooked through.
- Transfer chicken to a plate and cover to keep warm.
You’ll already smell that amazing mix of garlic and olive oil — a sign that something delicious is happening!
Step 3: Sauté the Vegetables
- In the same skillet, lower the heat to medium.
- Add butter and onions; cook for 2–3 minutes until softened.
- Add garlic and cook another 30 seconds (don’t let it burn).
- Add sliced mushrooms and cook for about 5 minutes, stirring occasionally, until golden and tender.
- Stir in the chopped sun-dried tomatoes and cook for another minute to blend the flavors.
At this stage, your kitchen will smell like a cozy Italian trattoria — earthy mushrooms, sweet onions, and tangy sun-dried tomatoes coming together perfectly.
Step 4: Make the Creamy Sauce
- Pour in chicken broth and stir to deglaze the pan, scraping up any flavorful brown bits from the bottom.
- Add heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese and thyme, whisking until the sauce becomes creamy and smooth.
- Season with salt and pepper to taste.
Pro Tip: Don’t boil the sauce — keep it at a gentle simmer to maintain that silky texture.
Step 5: Combine Everything
- Return the cooked chicken to the skillet, nestling it into the sauce.
- Spoon some of the creamy mixture over the chicken.
- Add spinach (if using) and let it wilt for 1–2 minutes.
- Simmer for another 3–4 minutes so the chicken absorbs all that amazing flavor.
Your sauce should now be thick, glossy, and clinging beautifully to the chicken.
Step 6: Serve and Enjoy
Garnish with fresh basil or parsley, sprinkle a bit more Parmesan on top, and serve immediately.
And just like that, your Creamy Mushroom Chicken with Sun-Dried Tomatoes is ready to impress!
How to Serve Creamy Mushroom Chicken with Sun-Dried Tomatoes
This Creamy Mushroom Chicken with Sun-Dried Tomatoes dish is rich and comforting, so it pairs beautifully with a variety of sides. Here are a few ideas:
- 🍝 Over pasta: Fettuccine, linguine, or penne soak up the sauce perfectly.
- 🍚 With rice or risotto: For a gluten-free option that feels equally hearty.
- 🥔 Mashed potatoes or roasted potatoes: The creamy sauce is a dream with them.
- 🥖 Crusty bread: To mop up every last drop of sauce (you’ll definitely want to!).
- 🥗 Side salad: A simple green salad with lemon vinaigrette balances the richness.
For drinks, pair with a crisp white wine (like Chardonnay or Pinot Grigio) or a light red wine such as Pinot Noir.
Tips for the Best Creamy Mushroom Chicken with Sun-Dried Tomatoes
Here are a few expert tips to make your dish absolutely perfect:
- Don’t rush the sear: That golden crust on the chicken adds depth and texture.
- Use oil-packed sun-dried tomatoes: They’re softer and richer in flavor than dry-packed ones.
- Choose the right mushrooms: Cremini or baby bella mushrooms give the best earthy taste.
- Freshly grate your Parmesan: Pre-grated cheese doesn’t melt as smoothly.
- Simmer gently: Boiling can separate the sauce — low and slow keeps it creamy.
- Add greens for balance: Spinach or kale add color and nutrition.
- Double the sauce: If serving with pasta, make extra — you’ll want plenty to go around!
Variations
This recipe is incredibly versatile. Try these variations to mix things up:
1. Creamy Tuscan Chicken
Add artichoke hearts and swap thyme for Italian seasoning — it’s a Mediterranean dream!
2. Dairy-Free Option
Use coconut cream instead of heavy cream and vegan Parmesan or nutritional yeast for a dairy-free version.
3. Spicy Kick
Add a pinch of red pepper flakes or diced jalapeños for a little heat.
4. Mushroom Lover’s Version
Use a mix of wild mushrooms — shiitake, oyster, and cremini — for deeper flavor.
5. Creamy Pesto Mushroom Chicken
Stir in a tablespoon of pesto for an herby, aromatic twist.
6. Add Bacon or Prosciutto
For a non-vegetarian upgrade, sprinkle crisped bacon or prosciutto on top for smoky richness.
7. Vegetarian Version
Skip the chicken and use tofu, seitan, or roasted cauliflower steaks — the sauce is delicious on everything!
Make-Ahead and Storage Tips
This Creamy Mushroom Chicken with Sun-Dried Tomatoes dish reheats beautifully, making it a great option for meal prep or entertaining.
To Store:
- Refrigerate leftovers in an airtight container for up to 4 days.
To Reheat:
- Warm gently in a skillet over medium heat. Add a splash of milk, cream, or broth to loosen the sauce.
To Freeze:
- Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Tip: Cream sauces can thicken when chilled — adding a bit of liquid while reheating brings them back to life.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work great. They’re extra juicy and flavorful.
2. What kind of mushrooms should I use?
Cremini, baby bella, or white mushrooms are all great options. For a richer flavor, use a mix of wild mushrooms.
3. Can I make it dairy-free?
Absolutely! Substitute heavy cream with coconut cream and Parmesan with a vegan alternative.
4. Can I use milk instead of cream?
You can, but the sauce will be thinner. For best results, use half-and-half or a mix of milk and cream.
5. What can I use instead of sun-dried tomatoes?
Roasted red peppers or cherry tomatoes make excellent substitutes if you don’t have sun-dried tomatoes.
6. How do I thicken the sauce?
Let it simmer uncovered for a few extra minutes, or add more Parmesan for natural thickening.
7. Can I make this recipe ahead of time?
Yes! You can prepare the sauce and chicken up to a day ahead. Store separately and combine when reheating.
8. Is this recipe gluten-free?
Yes — just make sure your chicken broth and Parmesan are gluten-free, and serve with gluten-free pasta or rice.
Nutrition Information (Approximate per Serving)
(Serves 4)
- Calories: 520
- Protein: 38g
- Carbohydrates: 10g
- Fat: 36g
- Fiber: 2g
- Sodium: 680mg
Note: Nutrition may vary depending on exact ingredients and portion sizes.
Final Thoughts
This Creamy Mushroom Chicken with Sun-Dried Tomatoes is the kind of recipe that makes any dinner feel special—even if it’s just a Tuesday night. It’s indulgent yet easy, comforting yet elegant, and full of flavors that blend together in perfect harmony.
The creamy sauce clings to every bite of tender chicken, the mushrooms add depth, and the sun-dried tomatoes bring that irresistible tang that brightens everything up. Creamy Mushroom Chicken with Sun-Dried Tomatoes is the kind of dish that reminds you why home-cooked meals are the best kind of comfort food.
Whether you serve it with pasta, rice, or a side of crusty bread, this Creamy Mushroom Chicken with Sun-Dried Tomatoes meal will quickly earn a spot in your regular dinner rotation.
So grab your skillet, open that jar of sun-dried tomatoes, and treat yourself to a cozy plate of this Creamy Mushroom Chicken with Sun-Dried Tomatoes dish tonight — because you absolutely deserve it.